Free Range Bronze Turkey Leg

100% Free Range Bronze Turkey Leg

Once thawed, remove from pack and allow to reach room temperature before cooking. 

Place the turkey leg into a roasting dish or slow cooker. This joint is perfect for cooking low and slow, with winter root vegetables, leeks, red wine and cranberries. 

Place the turkey legs and other ingredients in a pre-heated oven at 100°C/215°F/Gas Mark 5 (These temperatures apply to a standard oven and you might need to adjust your oven). Cook for 6-8 hours, until the meat falls away from the bone. 

Or, place in the bottom shelf of an Aga and leave overnight.

When cooked, the skin will be evenly browned; and if you pierce the flesh of the leg with a small knife or skwer, the juices will run clear. 

Once cooked, remove the turkey leg and cover loosely with foil and allow to rest at room temperature for 15 mins. 

Meanwhile, pour the Turkey cooking juices from the roasting dish (and all the tasty bits) into a small saucepan. Add the pot of Turkey stock and simmer for 15 mins, until the taste is delicious. Simmering for longer will make the flavour more intense. 

The bones can then be cooked up to make a rich, flavourful stock.

Carve and serve with your delicious gravy and sausages wrapped in bacon.

If your bird has been delivered fresh, take it out of its wrapping. 

Place your bird on a wire rack or a plate and place it on the bottom of your fridge. 

Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

Keep hold of your card label for the 'best before' date and the weight of your bird. We recommend you leave your meat at room temperature for a few hours before cooking.

If your bird has been delivered frozen, you can pop it straight into the freezer until you are ready to use it. 

Depending on the size of your bird, you'll want to allow plenty of time to defrost it.

Remove from its packaging then put your bird on a wire rack or on a plate and place it at the bottom of the fridge. 

Make sure you leave space around your bird to allow the air to circulate and ensure it stays dry.

For large birds, allow two to three days to defrost in the fridge. For small birds (Simplest Turkey, Breast and Crowns), one to two days will be fine.

We recommend you leave your meat at room temperature for a few hours before cooking.

You can find all our cooking instructions at pipersfarm.com